Ramp up game day festivities with easy to assemble dips
Football season is a true “season” in many parts of the country. I’m a proud member of the SEC family.
Suppose you’ve never been fortunate enough to attend a college football game and experience tailgating in the crisp autumn air. In that case, you can bring the party to your home! Everyone needs a few easy to assemble dip recipes that you can prepare on Saturday morning before the big game.
Jalapeño popper dip
Today I’m sharing one of our family’s favorites, the Jalapeño Popper Dip. This summer, I grew jalapeño peppers in a large planter on the deck. I’ve had a bountiful harvest and let a few of the peppers stay on the plant until they ripened into a beautiful crimson shade of red.
If you want to cut down on the heat, remove the seeds and membranes. Either wear food-safe gloves when handling the peppers or make sure you thoroughly wash your hands when you’re finished chopping. If you’re not a fan of cilantro, you can substitute parsley.
6 strips bacon, chopped 8 oz. cream cheese, softened 2 cups shredded sharp cheddar cheese 3⁄4
4 small jalapeños (I used 3 green and 1 red) seeded and finely diced
1 teaspoon lime juice 1⁄4 1⁄2 1 to 2 teaspoons chopped fresh cilantro (divided) 2 teaspoons minced garlic 1⁄3 cup sour cream teaspoons ground cumin teaspoon chili powder cup panko breadcrumbs 2 tablespoons unsalted butter, softened
Tortilla chips or scoop style chips
Preheat oven to 350 degrees. In a small skillet, cook the bacon until crisp. Remove with a slotted spoon or spatula and drain on paper towels. Reserve 1 tablespoon of the bacon drippings.
In a large mixing bowl, combine the cream cheese, sour cream, jalapeños, lime juice, cumin, chili powder, 1 teaspoon cilantro, garlic and 1 teaspoon of the crumbled bacon along with the reserved bacon drippings.
Spoon the dip mixture into a small baking dish (8-by-8). Sprinkle with the breadcrumbs and dot with the softened butter. Bake for 30 to 35 minutes or until bubbly and the top is golden brown. Remove from oven and top with remaining bacon and cilantro. Serve with tortilla chips or scoop-type chips.
Tomato pie dip
This delicious dip is a perfect recipe for those late summer tomatoes. Of course, you can use tortilla chips for dipping, but I urge you to try toasted baguette slices for a change of pace and taste.
12 oz. shredded mozzarella cheese 8 oz. cream cheese, softened 1 cup mayonnaise 1 teaspoon minced garlic 1⁄4 1⁄2
3 medium tomatoes (you’ll need about 2 chopped and seeded)
1⁄3 1⁄2 teaspoon salt teaspoon dried Italian seasoning
cup chopped fresh basil
Here’s a Southwestern variation:
1⁄2 cups teaspoon dry red pepper flakes (optional)
Garnish: chopped fresh basil, ground black pepper
Preheat oven to 350 degrees. Spray an 8-inch cast-iron skillet with cooking spray. In a large bowl, beat mozzarella, cream cheese, mayonnaise, garlic, salt and Italian seasoning with a mixer at medium speed until well combined. Stir in tomatoes and basil along with the red pepper flakes if using. Spread the mixture into the prepared skillet.
Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes. Serve warm with the toasted baguette slices. Garnish with more basil and ground black pepper if desired.
Use Pepper Jack cheese in place of the mozzarella, substitute fajita or taco seasoning for the Italian seasoning, add one or several jalapeño peppers and sub in cilantro for the basil. An entirely new dip to enjoy and share.